Chicken Fried Pig Ears Recipe

Rinse the pig ears under cold water and trim any excess fat. Pat dry with paper towels.

In a large pot combine 2 L water, 120 ml white vinegar, 2 tbs kosher salt, 1 tbs sugar, crushed garlic, bay leaves and peppercorns. Bring to a simmer to dissolve salt and sugar.

Add pig ears to the pot, return to a gentle simmer, cover and cook until very tender, 1.5–2 hours depending on thickness. Check for fork-tender texture; liquid should lightly simmer, not vigorously boil.

Remove pot from heat and allow pig ears to cool in the cooking liquid to room temperature (about 30–45 minutes) to let them absorb flavor. Then transfer ears to a cutting board and pat dry. Using a sharp knife, slice each ear crosswise into 1/4–1/2 inch (6–12 mm) strips or bite-sized pieces.

Combine 1 cup buttermilk, 1 tbs mayonnaise, 30 g softened cream cheese, 1 tsp lemon juice, 1 tsp salt and 1 tsp black pepper in a bowl.

Whisk vigorously until smooth and slightly thickened. Adjust seasoning to taste. Chill in refrigerator while finishing the pig ears.

Set up a breading station: in a shallow bowl whisk 2 eggs with 60 ml cold water to form an egg wash. In a second shallow bowl combine 1.5 cups flour, 0.5 cup cornstarch, 1 tsp salt, 1 tsp black pepper, 1 tsp smoked paprika, 1 tsp garlic powder, 0.5 tsp onion powder and 0.25 tsp cayenne. Stir to evenly distribute.

Working in batches, dredge sliced pig ears first in the flour mixture, then dip into the egg wash, then back into the flour mixture, pressing the coating to adhere. Place breaded pieces on a wire rack and let rest 10 minutes to set the crust.

Heat neutral oil in a deep heavy pot or a deep fryer to 180°C (350°F). Use a thermometer to maintain temperature. Fry pig ear pieces in small batches, turning as needed, until golden brown and crisp, about 3–4 minutes per batch. Do not overcrowd.

Remove fried pieces with a slotted spoon to a wire rack set over a baking sheet lined with paper towels to drain. Season immediately with a light pinch of salt.

Arrange fried pig ear pieces on a small plate or platter. Spoon or pipe dollops of the whipped buttermilk alongside or on top of the pieces.

Top with 120 g Ravenscroft kimchi (GF) distributed evenly, scatter thinly sliced scallions and microgreens or cilantro if using, and serve lemon wedges on the side for squeezing.

Serve immediately while hot and crisp. The dish is intended as a small plate to be shared.